Daffodil Easter Cake RecipeOrigin: America Period: Traditional |
Ingredients:
240ml egg whites
Daffodil Easter Cake Preparation:Method:Add the egg whites to a bowl and whisk until foamy then add the salt and cream of tartar then beat until the whites are stiff (but not dry). Carefully fold in the sugar then divide the mixture into two halves. Fold the flour and vanilla extract into one half then set aside. Into the other half of the egg whites fold in the beated egg yolks and the 95g plain flour along with the 1/2 tsp orange extract. You should now have one yellow and one white batter. Take a 22cm tube pan and add the batters by the spoonful, alternating the yellow and white batters as you add them. When done, transfer to an oven pre-heated to 165°C and bake for 60 minutes, until cooked through (a skewer inserted into the centre of the cake will emerge cleanly). Turn out onto a wire rack and allow to cool completely before slicing and serving. Find more Easter Recipes Here |
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